Greek Lemon Chicken Soup

The perfect blend of comfort and brightness comes together in this traditional Greek Lemon Chicken Soup. Each spoonful delivers tender chicken and tender rice in a silky, lemony broth that's both warming and refreshing at once.

I learned this recipe from my Greek neighbor, who swears by its healing powers. After making it countless times, I can confirm - one bowl of this soup really does make everything better!

Essential Ingredients

• Chicken broth: Use homemade for best flavor
• Fresh lemons: Both juice and zest add brightness
• Eggs: Create that signature silky texture
• White rice: Adds hearty substance
• Carrots: Brings natural sweetness
• Onion: Builds flavor foundation
• Celery: Adds subtle crunch
• White pepper: Gentler than black pepper

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Detailed Instructions

Start with your mirepoix - finely dice onions, carrots, and celery. These aromatics create our flavor base

Heat a heavy-bottomed pot over medium heat. Add a splash of olive oil and sauté vegetables until onions are translucent, about 5-7 minutes

Pour in your chicken broth and bring to a gentle simmer. Add rice and cook until tender but not mushy

While rice cooks, prepare your avgolemono (egg-lemon mixture). This is the heart of the soup. Whisk egg yolks until pale, then gradually add lemon juice while whisking

The crucial step: tempering the eggs. Slowly ladle hot broth into egg mixture while whisking constantly. This prevents curdling and creates that silky texture

Once eggs are tempered, slowly stream the mixture back into the pot, stirring constantly. Keep heat low - we don't want the soup to boil

Add cooked, shredded chicken and let soup heat through gently. Taste and adjust seasoning with salt and white pepper

Creating the Perfect Texture

The secret to silky smooth avgolemono is patience during tempering. Add hot broth to eggs one ladle at a time, whisking constantly. This technique takes practice but makes all the difference.

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Making It Your Own

While traditional recipes use rice, I've found orzo pasta works beautifully too. Sometimes I add baby spinach at the end for extra nutrition, or a sprinkle of dill for freshness.

My Greek neighbor taught me that adding the lemon zest along with the juice brings out even more citrus flavor without extra acidity.

After years of making this soup, I've learned it's as much about technique as ingredients. The careful balance of hot broth and eggs, the gentle heat, and the bright finish of fresh lemon create something truly special. Whether you're fighting a cold or just need a bowl of comfort, this Greek Lemon Chicken Soup never fails to satisfy. The combination of silky broth, tender chicken, and that signature lemony brightness makes every spoonful a little taste of Mediterranean sunshine.

Recipe Tips & Questions

→ Why did my eggs curdle?

Make sure to temper the eggs slowly with hot broth while whisking constantly, and don't let the soup boil after adding eggs.

→ Can I use leftover chicken?

Yes, rotisserie chicken or any leftover cooked chicken works perfectly in this recipe.

→ Can I make this ahead?

Best served fresh, as reheating can be tricky with the egg-based broth. If needed, reheat gently without boiling.

→ Can I freeze this soup?

Not recommended as the egg-based broth can separate when frozen and thawed.

→ What can I substitute for rice?

Orzo pasta or small pasta shapes work well as alternatives to rice.